Barley Bake Recipe
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Barley Bake

By: KATINHAT 
"Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley."

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (193)

8,019 Saves

What to Drink?
Wine Rose
Prep Time:
15 Min
Cook Time:
1 Hr 25 Min
Ready In:
1 Hr 40 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup butter
  • 1 medium onion, diced
  • 1 cup uncooked pearl barley
  • 1/2 cup pine nuts
  • 2 green onions, thinly sliced
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 (14.5 ounce) cans vegetable broth

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
  3. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 280 | Total Fat: 14.2g | Cholesterol: 20mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 23, 2006 by Frann R.   view full review
This is an absolute favorite side dish that I often serve as the entree. I use chicken broth...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 1, 2004 by JANER01   view full review
Even my non-veggie hubby loved it! Cut butter in half with no ill effect. Skipped the green...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 4, 2003 by T_MOSHER   view full review
This was a very simple, hearty, and delicious recipe. I sauted the vegetables in olive oil...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 20, 2003 by BRENDAMB   view full review
Scrumptious! Very easy to prepare. I used chopped almonds in place of pine nuts. I will...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 1, 2004 by STOCK66   view full review
This was very good. I cut the butter and added carrots and corn to add some color. I plan to...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 24, 2003 by KAHOMBO   view full review
I used Minor's beef broth and pecans and almonds. I also cooked it in my rice cooker with...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 1, 2004 by PAULINEMORRIS   view full review
I have used both pine nuts and sunflower seeds in this recipe. You can also eliminate the salt...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 1, 2004 by KitchenDude   view full review
Great! My family and I aren't vegetarians, but we all enjoyed this recipe -- even our 10 year...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on May 29, 2003 by Adriana   view full review
This recipe is basically fail proof. I didn't have as much pine nuts on hand as the recipe...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 22, 2003 by Lisa   view full review
Great recipe! Healthy & easy to make.

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